The CAB Recipe: Warm Fig and Mushroom Salad

For many, a warm salad seems in conflict with the very nature of a salad.

However, warm salads are a great way to access many ingredients that need a bit of warmth to bring out their flavors and make their textures more appealing — or easy to chew.

In this week's CAB recipe, hearty and sweet mushrooms and figs balance the bitterness of arugula and vinegar.

Ingredients:

• 1/2 pound oyster mushrooms
• Sherry vinegar (or standard white vinegar)
• 6 to 8 dried figs (any variety; dried golden figs pictured here)
• 1 shallot, thinly sliced
• 4 cups arugula
• Red wine vinegar
• Salt and pepper
• Olive oil 

Instructions:

1. In a large pan over medium heat, sauté the mushrooms briefly in a small amount of olive oil, then add 1/3 cup water and a couple splashes of sherry vinegar. Cook until reduced down and the mushrooms are soft, about 10 minutes.

2. Meanwhile, rehydrate the figs. Bring water to a boil in a small pot, then add the figs and boil until soft, about 15 minutes. 

3. In a separate pan, sauté the shallots in a little olive oil over medium-low heat until soft, about 5 minutes. Thinly slice the refreshed figs and add to the pan with the shallots, stirring to heat and combine. 

4. While everything's still warm (not hot, mind you), put the arugula, mushrooms, shallots and figs in a large bowl. Add a splash of red wine vinegar, some salt and pepper, and olive oil to taste. Toss and serve. 

If you want to make it ahead of time, chill the warm ingredients and when needed, briefly heat in a pan until warm and then mix as usual. This recipe will serve 2-4 people depending upon how big you like your salads.

Thanks to Andrew Gribas, chef de cuisine at Volterra, for the recipe.

Photos by Rachelle Longé